For once, picking a favorite recipe from last month was fairly painless. This White Balsamic Blueberry, Corn, and Feta Salad, laced with plump blueberries and crumbled feta cheese, was simply one recipe that stood out among all of the others, and also didn’t leave me feeling wracked with guilt for eating it pretty much all by myself. Note to self, never make a big bowl of corn salad right before B.O.B. Bob is scheduled to go out of town unless you plan on eating that very same corn salad every single day of the week until he gets back. It’s a good thing this corn salad was so gosh darn irresistible.
There were also two other recipes in the running for the favorite recipe of the month, however, when everything was said and done, I decided that perhaps eating Cherry Graham Cracker Pie Frozen Custard, made with Homemade Cherry Pie Filling, probably wasn’t the best way to remain somewhere under two-hundred pounds. Seriously y’all, I swear that despite my daily walks, I keep on getting fluffier. I think I’ve hit that age when the weight refuses to go backward, only forward. Perhaps gaining a bunch of weight and getting fluffier wouldn’t be so bad if I got to do it while eating homemade frozen custard.
The second runner-up recipe was for All-Purpose Summer Grill Seasoning, which I used to make several different kinds of grilled meat with. I had also promised to share a recipe for ribs which were rubbed with this seasoning, before being slathered in a pineapple and chipotle homemade barbeque sauce. Well y’all, I’m a big ol’ fat liar. I somehow managed to throw the piece of paper I wrote the recipe down on away while zealously cleaning up after our recent beach trip. I truly am upset by this, however, I do plan on remaking the recipe again and hopefully sharing it with y’all real soon. Until then, enjoy the corn salad, and if the mood strikes ya’, perhaps whip up a batch of frozen custard. Weight and fluffier butt be damned.
You can find the original recipe for this White Balsamic Blueberry, Corn, & Feta Salad HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 8 Ears of Corn, Fully Cooked
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Chives, Finely Chopped
- 1/4 Teaspoon Freshly Ground Black Pepper
- Pinch of Kosher Salt
- 1 Cup Fresh Blueberries
- 1/2 Cup Feta, Crumbled
Directions:
- Place a soup bowl upside down inside of a large glass bowl. Place the bottom of each corn cob on the upside down soup bowl and then use a serrated knife to cut the corn off of each corn cob. Remove the soup bowl from the large bowl.
- In a small bowl, whisk together the vinegar, olive oil, chives, pepper, and salt.
- Stir the oil and vinegar mixture into the corn until well combined.
- Gently fold the fresh blueberries and crumbled feta into the corn mixture.
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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.
What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.
